Boat Trip - my fish course for Great British Menu 2017

Nick Brodie

Nick Brodie

7th June 2017
Nick Brodie

Boat Trip - my fish course for Great British Menu 2017

Boat Trip - my fish course for Great British Menu 2017
Equipment: Blow torch, vacuum pac machine and bags


  • 4x Large mackerel fillets
  • Rice wine, apple vinegar
  • Nectarine dice
  • Cucumber dice
  • Purple radish disc
  • Mouli dice
  • Yellow carrot ribbon
  • Tomato seed
  • Tomato consommé
  • Caviar
  • Pickle gel
  • Tomato ketchup
  • Garden shoots
  • Garden flowers
  • Tomato oil
  • Herb oil
  • Rice vinegar pickle:
  • 4 tbsp rice vinegar
  • 4 tbsp mirin
  • 4 tbsp water
  • 2tbsp honey
  • 1 granny smith apple finely sliced
  • Sea salt
  • Tomato essence:
  • 1 kg cherry vine-ripened tomato
  • 1/2 stick celery
  • 1/2 small shallot
  • Piece of fennel bulb
  • 1/2 small garlic clove
  • 1 sprigs thyme
  • 2 leaves tarragon
  • Handful basil
  • 1/2 tbsp golden caster sugar
  • 3 whole black peppercorn
  • 2 drops Worcestershire sauce
  • 1 drop Tabasco sauce


Rice vinegar pickle:
Mix all ingredients together, bring to the boil then cool. Store the vinegar in the fridge until ready for plating.
Pickle gel:
For the pickle gel, take out needed amount and thicken with ultratex until desired consistency.
Tomato essence:
chop all ingredients and put into a vacuum pouch. Once sealed macerate the bag so all ingredients are infusing. Let infuse in the fridge for several hours. Open bag and place mixture into muslin cloth and allow to gently drip through in the fridge. Store the essence in the fridge until ready for plating.
Blow torch mackerel, then slice in ½ lengthways pipe on pickle gel. Arrange on top of mackerel pickled vegetables, and garnish with micro shoots, flowers and caviar. Pour on a little tomato essence, finish with tomato oil and herb oil.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.